pot roast

Do you guys remember me posting on Instagram this succulent photo of Pot Roast I made? If you don’t then that probably means that you need to start following ThatsSoYummy on Instagram, oh yea and you can also see all of the photos on Facebook as well.  But back to the topic on hand of this absolutely delicious yet simple recipe… a one pot, Pot Roast.

 

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The beauty with this recipe is that everything can get thrown into ONE pot or if you want your slow cooker.  How simple is that.  Perfect for cleaning up as well.  This roast is combined with carrots, onion, garlic, red wine, tomato paste, bay leaves and thyme… Yep all that good stuff!  Let it cook for 2 1/2 hours and what you will have as end result will be a sure cry of heaven on a plate!

I know I know, I said I was going to get this recipe out to you guys and I apologize for it taking so long.  But here it is…

Enjoy and sorry for the wait…. Well worth it though!

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Our cast of ingredients: Chuck Roast, Red Wine, Thyme, Bay Leaves, Carrots, Onion, Garlic, Chicken Stock, Salt and Black Pepper.

 

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Season the roast on all sides with salt and pepper.  In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides.  Remove the roast and prep the veggies.

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Add the onions, garlic and tomato paste and cook until slightly colored. Add the carrots.  Add the wine, stock, thyme and bay leaves.

 

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Then add the seared roast.  Bring the liquid to a simmer, cover, and place in the oven.

 

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Roast for 2 1/2 hours. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.

 

Pot Roast

Prep Time: 15 minutes

Cook Time: 2 hours, 35 minutes

Yield: 6-8 servings

A tender, succulent pot roast recipe made with carrots, onions, garlic, red wine and lots of love.

Ingredients

  • 1 (3-pound) Boneless Bottom Round Roast
  • Kosher Salt and freshly Ground Black Pepper
  • 1/4 cup Vegetable Oil
  • 2 Yellow Onions, peeled and sliced wide
  • 3 cloves Garlic, smashed
  • 1 tablespoon Tomato Paste
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 2 fresh Thyme Sprigs
  • 2 Bay Leaves
  • 3 Carrots, peeled and sliced into 1-inch pieces

Directions

  1. Preheat the oven to 350 degrees F.
  2. Season the roast on all sides with salt and pepper.
  3. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Remove the roast and prep the veggies.
  4. Add the onions, garlic and tomato paste and cook until slightly colored. Add the carrots. Add the wine, stock, thyme and bay leaves. Then add the seared roast. Bring the liquid to a simmer, cover, and place in the oven.
  5. Roast for 2 1/2 hours. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.
  6. Serve with mashed potatoes.
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Enjoy and see you next time!


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